My husband loves creme candy. I recently found this recipe and plan to try it soon.

Creme Candy

SERVES 24 , 1 batch
8 ounces cream cheese (room temperature)
8 ounces butter (room temperature)
3 teaspoons vanilla
3 lbs confectioners' sugar
1 lb melted chocolate (white or dark)

Beat cream cheese, butter and vanilla until fluffy and well combined.
Slowly add sugar 1 cup at time, when mixture gets too thick to mix turn out onto counter and knead in the rest of the sugar.
Place in a bowl and refrigerate for 1 hour.
Form into small balls and refrigerate for two hours.
Dip in melted chocolate.
Place on waxed paper until set.
Will keep in refrigerator or freezer.

jglass,

The recipe you posted reminded me of a recipe a friend on fk posted for cream cheese mints, they look similar so I thought this might help you to compare but I have to tell you ~ The cream cheese mints were messy to make and didn't taste all that great as I thought it would, I only made them once only.


Cream Cheese Mints

Combine 1 lb powdered sugar with 3 oz cream cheese (room temperature). (For a larger recipe, use 2 2/3 lbs sugar and 8 oz cream cheese.) Add flavoring and coloring as desired.*

Mix with fork until well blended. Remove from bowl and knead like bread until mixture is well combined. If mixture is too moist or sticky, gradually work in a little more powdered sugar. (You want a Play Doh consistency.)

Sprinkle rubber molds with granulated sugar before using.

Press marble-sized pieces of the candy dough firmly into rubber molds, and immediately turn out the formed candy onto waxed paper.

*Use food coloring, if desired, to correspond with the flavoring used. For example, for white mints use peppermint, almond, clear vanilla, or any clear flavoring oil. For green, use peppermint, spearmint, wintergreen, or lime. For yellow, use lemon. For pink use cherry, strawberry, raspberry, etc. Keep the flavorings light and subtle; keep the colors pastel and light.

Mints should be kept in an air tight container to keep them from drying out. May be refrigerated or frozen. (Will keep for a month or two frozen.)

Variations:

Sugar Plums

Cream 1/2 cup butter with 1 lb powdered sugar. Add 1/4 cup heated whipping cream. Add color and flavor to taste. Mold as above.

Buttermints

Combine 1 lb powderd sugar with 1/4 cup melted butter. Add color and flavoring as desired. Add 2-3 tablespoons milk to get a smooth but firm consistency. Mold as above.

Thank you for sharing this.
There used to be an older lady in town who made the most woderful creme candy. Her family ran a pawn shop but she always had bags of her candy by the register for sale. She passed away last year and her candy is no more. I know she told me she used a marble slab when making hers.